Vegetarian Tortilla Soup
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Bowl of Delicious · by Elizabeth Lindemann★ 5.0 (3)

Vegetarian Tortilla Soup

NUTRITION · PER SERVING40M COOK
CAL 19%·PRO 29%
CARBS 59G61% OF CAL
13G FIBER0G ADDED8G INTRINSIC38G OTHER8G TOTAL SUGAR
FAT 12G29% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetarian tortilla soup loaded with sweet potatoes, black beans, corn, and topped with avocado. Warming and satisfying.

mainmexicansoupbeansdairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons extra-virgin olive oil
  • 1 onion (diced)
  • 1 red bell pepper (diced)
  • 2 jalapeño peppers (seeded and diced (leave seeds in if you want it spicy))
  • 2 cloves garlic (minced)
  • 1 large sweet potato (peeled and diced into 1/2" cubes (about 3 cups))
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 6 cups vegetable stock (or chicken, if you aren't vegetarian)
  • 15 oz. canned fire roasted diced tomatoes
  • 1/4 cup masa ((corn flour) diluted in 1/4 cup water)
  • 3 cups cooked black beans (or two 15 oz. cans, rinsed and drained)
  • 1 1/2 cups frozen corn
  • 1/2 cup fresh cilantro (chopped)
  • juice of one lime
  • kosher salt and black pepper (to taste)
  • sliced avocado, fresh cilantro, tortilla chips, and lime wedges
PREP
15M
SODIUM
1324MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.